Stuffed Cabbage With Red Pepper Vinaigrette

A denial of the resurrection does not figure in early anti-Christian apologetics. That would be the obvious thing to attack if you wanted to stamp out this fledgling religion, right? But no one attacks it. Why do you think that is? I think it was because too many people knew it was true. There may have been bewilderment about its significance, but the fact of Jesus’ resurrection was never denied. Jesus was clearly raised from the dead. The argument was simply about what that could possibly mean.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Sent mc, Too hot tam	6	Servings

INGREDIENTS

1		Cabbage
2	T	Olive oil
1		Onion, diced
2		Garlic cloves, minced
1	t	Coarse salt
1/2	t	Ground black pepper
5		Day old white bread, crusts
		removed diced
1/2	c	Milk
4		Eggs, beaten
1	c	Anejo cheese, grated

INSTRUCTIONS

Core the cabbage and remove tough outer leaves. Bring a large pot of
water to a boil, add the cabbage and boil until the outer leaves are
just soft and easy to pull off. Remove the cabbage from the water,
leaving the cooking liquid in the pot, and peel off about 10 outer
leaves and set them aside. Chop enough of the remaining cabbage to
make 3 cups of chopped cabbage. Heat oil in a large saucepan, add
onion and saute until tender, about 10 minutes. Add the garlic,
chopped cabbage, salt and pepper and saute for another 10 minutes,
stirring occasionally. Meanwhile, place the bread in a bowl and pour
in the milk. When the bread has absorbed the milk, add the eggs and
Anejo cheese and mix well with your hands. Add bread mixture to the
cooled sauteed vegetables and mix well. Line a large bowl with
cheesecloth, letting the edges come up over the bowl. Line the sides
and bottom of the bowl with about 8 of the cabbage leaves. Fill the
bowl with the vegetable mixture and cover with the remaining cabbage
leaves. Bring the corners of the cheesecloth together and tie into a
bundle. Carefully lift the cabbage bundle and place in the pot with
the cabbage cooking liquid so that it is completely covered. Bring to
a boil, then lower heat and simmer for about 30 minutes. To serve,  cut
the cheesecloth and invert the cabbage onto a serving platter.  Drizzle
with Red Pepper Vinaigrette. Yield: 4 to 6 servings  Copyright, 1996,
TV FOOD NETWORK, G.P., All Rights Reserved  Posted to MC-Recipe Digest
V1 #356  Recipe by: TOO HOT TAMALES #TH6328  From: Pat Asher
<asher@mcs.com>  Date: Sat, 28 Dec 1996 08:32:22 -0600

A Message from our Provider:

“Jesus: so far ahead of his time that we’re still no closer to catching up”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 189 Calories From Fat: 130 Total Fat: 14.7g Cholesterol: 148.7mg Sodium: 694.3mg Potassium: 126.8mg Carbohydrates: 4.4g Fiber: <1g Sugar: 3g Protein: 9.9g